French Sourdough Toast

This french toast is worth getting out of bed for on those lazy weekends….



Servings:2 serves


French Toast
  • 4 slices fresh sourdough bread
  • 160 ml full cream milk
  • 3 eggs (slightly whisked)
  • ¼ cup Bee Fruity Blue Gum Honey
  • 60 grams unsalted butter
  • pinch ground cinnamon
Ricotta Whip
  • 250 grams ricotta cheese
  • 1 tsp vanilla bean paste
  • 1 tbsp Bee Fruity Blue Gum Honey
  • 1 lemon (zest and juice)
Thyme-Roasted Blackberries
  • 250 gram punnet fresh blackberries
  • 6 sprigs fresh thyme
  • 2 tbsp Bee Fruity Blue Gum Honey


French Toast
  • In a large bowl combine the milk, eggs, honey and cinnamon. Whisk until well combined.
  • Dip the slices of sourdough into the egg mixture to coat evenly.
  • In a frying pan, over a medium heat, melt half the butter then cook 2 slices of egg-coated bread, cooking for 2-3 minutes on each side until golden. Next add the remaining butter and cook the second batch of sourdough slices.
Ricotta Whip
  • Place all ingredients into a large mixing bowl and whisk vigorously until well combined and ricotta becomes light and fluffy. 
Thyme-roasted Blackberries
  • Line a baking tray with greaseproof paper and evenly scatter the blackberries on top.
  • Place thyme sprigs randomly on top of the berries and drizzle with honey.
  • Bake for 5-10 minutes until the berries collapse slightly.
  • Remove from oven; allow to cool slightly.


We teamed up with the great folks at Essentials Magazine to create this series of honey-inspired recipes for the Summer 2018 issue.


Calories: 1253 kcalCarbohydrates: 161 gProtein: 43 gFat: 53 gSaturated Fat: 30 gTrans Fat: 1 gCholesterol: 382 mgSodium: 899 mgPotassium: 833 mgFiber: 12 gSugar: 78 gVitamin A: 2214 IUVitamin C: 60 mgCalcium: 517 mgIron: 8 mg
BFBLGUJAR350 _Beechworth-Honey-Bee-Fruity-Blue-Gum-Jar


Bee Fruity Blue Gum Honey

Blue Gum Honey is white (a special honey colour term) to light amber in colour with a lovely smooth dense texture. It has sweet aromas and flavours of fruity eucalypt. It is a favourite of our co-founder, Jodie Goldsworthy who lathers it on toast for a delicious breakfast. Slow to crystallise.

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